Picanha (Rump Cap) – 250gm
The Picanha is the top most muscle from rump. We portion into minimum of 250gm steaks. It has that rich deep almost metallic flavour one associates with the rump, but is tender and clear of the connective tissue that included in a cross cut rump steak. There is heavy capping of fat on one side of the picanha which is traditional left one through the cooking. The rendering fat catches and flares as the steak cooks, imparting the iconic flavour for which this steak is known and loved.